Line the chilled pie crust with aluminum foil or parchment paper. Fill halfway with dried beans or pie weights (the weights will keep it from puffing). Bake the pie crust for 10 minutes. Remove from the oven and remove the foil and weights. If there are any air pockets that are starting to form on the bottom, press down on the crust with your hand to flatten. Return to the oven, and partially bake until the pie crust is lightly golden, checking every 5 minutes or so.

Leave the oven on after you remove the pie crust.

Place butter, brown sugar and salt in a medium heat-proof bowl set over a pot of simmering water; the bottom of the bowl should not be touching the water (alternatively, you may use a double boiler). Mix with a wooden spoon until butter is melted and ingredients are combined.

In a separate bowl whisk eggs to break them up; add corn syrup, cane syrup and buttermilk to eggs; beat lightly. Add egg mixture to brown sugar mixture and place the bowl over the simmering water again. Stir until mixture is shiny and warm to the touch, or until it registers 130 F on a candy thermometer. Remove from heat; stir in raisins and the pecans.

Pour mixture into warm partially baked pie shell. Bake until firm around the edges, but still quivering in the center — like set Jell-O — when you gently shake the pie, about 60 minutes. Transfer pie to rack; cool completely, then refrigerate, covered, overnight so that it will firm up more.

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